Baked Argentine Chicken Empanadas
Traditional savory pastries filled with spiced shredded chicken, hard-boiled eggs, and green olives, baked until golden brown.
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Ingredients
- 12 units Empanada discs (tapas para horno)
- 2 cups Chicken breast, poached and shredded
- 2 large Onions, finely chopped
- 1/2 cup Red bell pepper, diced
- 2 units Hard-boiled eggs, chopped
- 1/4 cup Green olives, pitted and sliced
- 1 teaspoon Ground cumin
- 1 tablespoon Sweet paprika (pimentón dulce)
- 2 tablespoons Butter or Lard
- 1 unit Egg wash (1 egg beaten with 1 tsp water)
- 1/2 cup Green onions, chopped
Instructions
- 1
Sauté the onions and red bell pepper in butter over medium heat until very soft and translucent, about 10 minutes.
- 2
Stir in the shredded chicken, cumin, paprika, salt, and pepper. Cook for 2 minutes to toast the spices, then remove from heat.
- 3
Fold in the chopped hard-boiled eggs, green olives, and green onions. Let the filling cool completely before assembling.
- 4
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 5
Place a spoonful of filling in the center of each empanada disc, being careful not to overfill.
- 6
Moisten the edges with water, fold the disc in half, and seal using the 'repulge' technique (twisting the edge) or a fork.
- 7
Place empanadas on the baking sheet and brush the tops generously with the egg wash.
- 8
Bake for 20-25 minutes or until the pastry is golden brown and flaky.
Nutrition per Serving
340
Calories
18g
Protein
32g
Carbs
16g
Fat
2g
Fiber
2g
Sugar
580mg
Sodium
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